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2013-05-05
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The philosophy of Enomod is “social dinning”. I must admit that I first found the idea of “social dinning” similar to “the sun rises in the east”. Food connects people; it is not rocket science. However, Enomod’s interpretation of this idea through painstaking attention to detail certainly justified its claim as a place where people can eat to socialize. It also won my respect. Surely even the pickiest foodies in the town will be satisfied in Enomod.The interior design of Enomod was, according
The interior design of Enomod was, according to its owner, inspired by the 1930s America. The main themes of the age include migration, the Depression, the ban on alcohol, hedonism, Hollywood, and so on... While personally I think some of the decorations Enomod slightly too “modern”, together they give a fairly good job of shaping the ambiance of that rather interesting (though not necessarily good) times.
I always enjoy watching someone cooking. This is the second best way of learning to cook a dish other than trying it yourself, which may not be always feasible. The owner, Ermanno, kindly demonstrated his skill by cooking us a plate of penne, which is a happy combination of zestfulness of oranges, fresh acidity of tomatoes and the saltiness of chorizos.
Ermanno also showcased his collection of vintage slider, espresso machine and the Barrel, and all of the furniture have the logo of Enomod engraved! The menu was divided into four categories, Stone, Copper, Wood and Ceramics. No, this is not the Gold, Wood, Water, Fire cliche (the utterly tasteless Elements Mall...), these are the materials of the plates for the dishes.
Wood: Groccery platterThe eggplant, bell pepper and olive were well-marinated. I always love to have house-marinated items in restaurants because their quality are usually good. I was not disappointed by this dish.
Stone: Six hours lamb rump, pistachio crustStone was always used to keep the temperature of the food, but this one worked differently. The lamb was a bit too chewy to my liking, but the seasoning was quite stimulating. This might be the less appealing dish of the whole night, at least to me.
In the midst of dinner, we were served with the same penne, but this time, cooked by the chef. It was evenly covered with a chilli tomato sauce. Again, we all liked it, though it was difficult to tell whether the chef's penne or the owner's pasta was better.
Copper: Chicken Saltimbocca with Buffalo Mozzarella and Lemon SauceDespite the well-cooked chicken, the lemon sauce was the star of the dish. The sauce was infused with lemon and meat flavour. I wish I had the palate of Christine Ha, the winner of 3th US Master Chef, so that I could figure out every ingredient and replicate one at home myself.
Ceramic: Crispy prawns, citrus scentedThe freshly fried prawn was good enough, but this one surprised me more by adding the orange zest. While the prawn was crispy, the orange zest worked like the sweet and sour sauce of Thai-style fried prawn cakes.
The Ricotta cheesecake was served in a jar. The cake was topped with pistachio and candied orange peel. It seems that orange zest was a major theme of Enomod that ran through various dishes.The air-tight jar helped to keep the aroma of orange peels. This not only smelled inviting but also tasted good. I would suggest putting the spoon deep down to the bottom to get all the layers, biscuit base, ricotta cheese, pistachio and orange peel together. I literally cleaned the jar.
Overall, the dishes were awesomely seasoned and decently executed. Both the chef and the owner were attentive to details. Enomod was definitely able to satisfy the picky dinners who want both quality food and ambience. I am looking forward to trying its wet-aged beef and more Mediterranean dishes. 張貼
